Cut the boneless, skinless chicken thighs into roughly 2 inch pieces and place them in a large bowl or ziploc bag.
Add the soy sauce, coconut milk, brown sugar, grated garlic, turmeric, ginger powder, salt, coriander and crushed red pepper to a bowl. Stir well to combine.
Add the marinade to the chicken and toss well until coated. If you’re using a ziploc bag, seal it well, then massage the chicken a little bit to coat it with the marinade.
Allow the chicken to marinate for an hour.
Place the bamboo skewers on a sheet pan or shallow baking dish and cover with water. Soak the skewers for 30 minutes.
Remove the bamboo skewers from the water. Thread 4-5 chicken pieces onto each skewer. Set on a pan or plate and repeat with the remaining chicken.
If grilling, spray to prevent sticking. If pan frying, add a little oil to the pan. Allow the chicken to cook for 15 minutes, browning on both sides.
Once done, serve with spicy peanut sauce.
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